HERB AND CITRUS OVEN ROASTED CHICKEN
Provided by Georgia
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
- Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
- Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
"NO WORK" CITRUS AND HERB BAKED CHICKEN
This Citrus and Herb Baked Chicken requires only 10 minutes prep and uses simple seasonal ingredients to give you a delicious, healthy and flavorful dinner on busy weeknights!
Provided by The Seasoned Mom
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a bowl, whisk together honey, mustard, and orange juice.
- Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
- Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
- Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!
Nutrition Facts : Calories 439 kcal, Carbohydrate 43 g, Protein 50 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 617 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
CITRUS-HERB ROAST CHICKEN
This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.
Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.
CITRUS & HERB ROASTED CHICKEN
Roasted chicken is one of my absolute favs! I would have to say this would be one of my "Death Row" dish request. My hubby and I both love roasted chicken so much that I cook this at least twice a month. If you look closely at the chicken breasts, you will see the heart shape. It's so so #WOWTASTIC! Cooking with Love &...
Provided by Sherri Williams
Categories Chicken
Time 1h45m
Number Of Ingredients 29
Steps:
- 1. Whisk together the water, salt and sugar in an 9-10 quart container. Add the chicken and remaining brine ingredients, cover and refrigerate 12-24 hours.
- 2. Rinse chicken inside out with cold water and pat dry. Let chicken reach room temperature, about 30 minutes.
- 3. Preheat oven to 450 degrees. Combine roasted chicken ingredients except for butter, parsley, onion celery, lemon and lime slices. Carefully slide fingers between skin and flesh of chicken. Season chicken inside/out of chicken and inside cavity. Put butter pieces underneath skin of chicken. Place parsley, onion and celery inside chicken cavity.
- 4. Place chicken on rack on top of roasting pan. Pour 1 cup of water to roasting pan with lemon and lime slices.
- 5. Bake at 450 degrees for 15 minutes, reduce heat to 350 and cook for 1 hour 15 minutes or until internal temperature reaches 165 degrees and juices run clear. Baste a few times while roaring with pan juices.
- 6. Allow chicken to rest for 15-20 minutes before slicing, enjoy!
HERB AND CITRUS OVEN ROASTED CHICKEN
from The Comfort of Cooking Blog, absolutely delicious & simple Thyme & rosemary can be dried or fresh Chopped fresh herbs (rosemary, thyme, parsley), for garnish, (optional)
Provided by SB61287
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
- Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
- Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
Nutrition Facts : Calories 136.9, Fat 9.3, SaturatedFat 1.3, Sodium 2.5, Carbohydrate 14.5, Fiber 2.4, Sugar 9.6, Protein 1.1
CITRUS HERB ROASTED CHICKEN
Discard herbs and spices that have been in your kitchen for more than one year. They really don't have any flavor or redeeming value. Step #6 for Slow-Roasted Chicken or see Faster-Roasted Chicken Method, Step #8.
Provided by gailanng
Categories Whole Chicken
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Remove the giblets from chicken; discard or save for another use. If you like, rinse the chicken thoroughly on outside as well as inside the body and neck cavities. Let any excess water run off. Pat dry with paper towels. To prevent the wing tips from overbrowning and for a neater appearance, twist wing tips under back of the chicken. Set aside. Open and cuff back the top of a large, freezer-quality zipper-type plastic storage bag; set aside.
- For spice rub: In a small bowl, combine salt, paprika, onion powder, garlic powder, white pepper, thyme, black pepper, sage and cayenne pepper. Remove 1 tablespoon of the spice rub; set aside.
- In a medium bowl, combine the reserved 1 tablespoon of spice rub, lemon, onion, garlic and sugar. Squeeze a wedge of lemon over the lemon mixture. Cover and chill for 8 to 24 hours.
- Use your fingers to rub and massage the remaining spice rub all over the chicken's skin and inside the body cavity. If possible, reach under the skin. Place chicken in storage bag. Seal bag and marinate the chicken in the refrigerator for 8 to 24 hours.
- Preheat oven to 425 degree. Place chicken, breast side up, on a rack in a shallow roasting pan. Stuff the chicken's cavity with the lemon and onion mixture. If you like, add 1 sprig of rosemary inside the cavity. Roast, uncovered, for 15 minutes.
- To Slow-Roast Chicken: Reduce the oven temperature to 250 degree. Roast, uncovered, for 1 hour. Use a squeeze-style baster or a pastry brush to baste the chicken with the pan juices. Roast, uncovered, for 2-1/2 to 3 hours more, basting chicken with pan juices about every 30 minutes. (Note: Basting ensures the chicken will be moist.) Roast the chicken until the drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. (Note: Check the internal temperature of the chicken with an instant meat thermometer inserted into the center of an inside thigh muscle. The tip of the thermometer should not touch the bone and thermometer should register 180 degree.)
- To serve, transfer chicken to a large serving platter. If you like, garnish with lemon twists and rosemary sprigs.
- Faster-Roasted Chicken Method: Prepare chicken as directed above in Steps 1 through 6. Reduce heat to 375 degree. Roast, uncovered, in a 375 degree oven for 1-1/2 to 2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree). Remove chicken from oven. Cover; let stand for 10 minutes before carving.
Nutrition Facts : Calories 567.7, Fat 40.6, SaturatedFat 11.6, Cholesterol 186.4, Sodium 1338.1, Carbohydrate 4, Fiber 1, Sugar 1.3, Protein 44.3
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ROAST CHICKEN WITH CITRUS | LEITE'S CULINARIA
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- Pat the chicken dry inside and out. Season the inside with 2 teaspoons salt and the pepper. Place as many of the orange and lemon quarters, garlic cloves, and herb sprigs in the cavity as will fit. Cross the legs one over the other or tie them together with kitchen string to hold the contents inside. Tuck the wings underneath the chicken as if it was putting its arms behind its head. Squeeze a lemon quarter over the the chicken and rub the juice into the skin, then sprinkle the chicken with the remaining 1 teaspoon salt.
- Place the chicken, breast side up, in a roasting pan. Toss any remaining orange and lemon quarters, garlic, and herb sprigs in the pan. Roast until the chicken’s juices run clear when a thigh is pierced with a fork or an instant-read thermometer registers 160°F (71°C) when inserted into the thickest part of a thigh, 1 1/2 to 2 hours, depending on the size. Transfer the chicken to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes.
- While the chicken rests, pour 1 cup stock into the roasting pan and stir to scrape up any browned bits from the bottom. Strain the pan juices through a fine-mesh sieve into a saucepan and place over low heat. Add the butter and the remaining 3 cups stock and swirl the pan gently until the butter melts. Sprinkle 1 tablespoon of the flour over the liquid and whisk until it dissolves and the juices have thickened a little, 3 to 5 minutes. If a thicker sauce is desired, sprinkle the remaining 2 tablespoons flour, or more as needed, and whisk again.
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